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RE: Steemit Sandwich Contest Week #40 "Hotdog"
You could open a local bakery :)
As you are baking quite a lot do you mind sharing how do you:
#1 Close the bakery so it doesn't open when baked
#2 How do you avoid the bakery to break during baking, that is anywhere, not just the point of closing
#3 How much yeast do you use in proportion to the flour and what temperature do you use
people want me to open a bakery here :)
I pinch the dough together and then turn it upside down onto the tray.
Thicker dough
2 soup spoons per kg of flour. Temp is warm here but it does affect it.